Élégance

Mix in a stand mixer, by using the paddle, the butter with the coconut icing sugar.

Add the almond powder, the barley flour and the vanilla.

Finish with the egg yolk.

Flatten the dough at 2 mm and keep refrigerated.

Roll out on 2 mm and cut out 2 circles of 14 cm diameter.

Place between two Silpain® and bake at 140°C during 10 minutes.

Whip the eggs, egg yolk and coconut sugar (1).

Fold in the dry ingredients and the orange zests.

Melt the butter and combine with previous mixture.

Add the orange blossom water.

Whip the egg whites with the sugar(2) and combine.

Spread over a baking tray and sprinkle de almond flakes over the surface.

Bake at 160°C during 8 minutes.

Hydrate the gelatin with the water.

Heat the orange juice and infuse the mint during 10 minutes.

Add the orange segments and heat until 40°C.

Sprinkle the sugar-pectin mixture in the liquid and bring to a boil.

Add the gelatin mass, mix with a hand blender and pour in 2 silpats.

Freeze.

Bring the water to a boil and pour over the dates.

Cover and leave to rest for 1 night.

Drain and peel the dates, also remove the kernel.

Mix into a smooth paste.

Hydrate the gelatin with the water.

Heat the almond milk with the vanilla and infuse for 10 minutes (covered).

Realize an anglaise ( 84°C) by adding the egg yolk.

Combine with the dates paste and mix.

Fold in the semi whipped cream.

Hydrate the gelatin with the water.

Bring the almond milk (1) to a boil, together with the cream and the sugar.

Mix the starch with the almond milk (2) and combine.

Bring to a boil add the gelatin mass, mix and store for 24 hours refrigerated.